Long Lost Cochon Duck Confit

A couple of years ago I brought back a bunch of meats from Cochon Butcher. I just love that place…tonight I found two packs of Duck Confit in the back of a drawer in the basement beer fridge. This isn’t packed submerged in fat, but vacuum sealed in plastic. It looks, well you know crazy good and Ive resisted frying one up somehow, but that voice is telling me it might be packed with something nasty at this point. Any thoughts on the safety at this point?

I just did a search hoping I could now order their meat direct, the only products I could find were Tasso, Andouille and Bacon. I was really hoping to source Boudin. As a side question has anybody ever found a great site for Louisiana foods delivered?

Sorry, the expert on this has stopped posting.

your best indicator of the duck is going to be smell. If it smells off, it is and toss it. My bet though is it is fine.

Here’s a source for real Cajun food, not that city slicker stuff. https://www.pochesmarket.com/

fry it up!

If something can grow in those freezer conditions, you have a massive discovery.
Cook and eat.

Recently, I found a piece of frozen tilapia in my freezer, most likely from 2010.
It went into an impromptu bean and kale soup. Delicious. I am still alive.

Victor,

Wasn’t in the freezer, but the fridge. I’m confident that temps have been good though.

Thanks for the link Paul, if anybody else is looking for a source cajungrocer.com worked incredibly well for me this time.

I see 250 views and no one has told me to stay away, so I’ll pop them open this weekend and if they smell right give it a go. Thanks

Call when you get to the hospital.

[wink.gif]

Ok. Stay away. I know i wouldnt eat it.

Update: I did an extensive taste test this weekend and the winning products were from https://www.comeaux.com/

The most comprehensive list of Boudin sources in Louisiana:

I’d eat the duck, toss the tilapia. The freezer burn on that old of a piece of fish would be a non-starter for me.

The simmering in the soup undid the freezer burn, which is simply dehydration to the point of crystallization.
Not much different than salt-dried cod.

I’m a huge fan of the andouille and tasso from Jacob’s Andouille & Sausage in LaPlace LA: http://www.cajunsausage.com/SausageFans.htm

Haven’t had any of their other products, but based on multiple orders of andouille and tasso, I would order other products with confidence–despite the low-rent website

Yes, Jacob’s is the benchmark.